I’ve had lots of people tell me they don’t like vegetables, particularly Brussel Sprouts and broccoli. As it turns out, most of them just don’t like the limp, flavorless vegetables they remember from their childhood. I can’t tell you how many converts I’ve made with one simple technique: roasting. You can roast almost any vegetable. It’s easy, it enhances flavor, and it retains far more nutrients than boiling or even, in many cases, steaming. Overall, it’s a far more appealing texture to most people, as well.
While I adore almost anything roasted, one of my favorites is roasted Brussel Sprouts. Most people remember their parents trying to get them to eat this veggie as a kid and hating it. I can’t blame you. Typically, it was boiled, bitter, mushy on the outside and weirdly firm-but-squishy on the inside. Not a recipe for loving a food. If you think you hate Brussel Sprouts, give this a try and see if it changes your mind.
1 lb. Fresh Brussel sprouts
1/3 cup raw squash or pumpkin seeds (I was making squash that night, so just rinsed and dried the seeds)
A few pinches salt and pepper (optional)
Olive Oil to coat, about 4 tbs.
Directions: Preheat oven to 375. Cut bottoms of sprouts, and remove loose or brown leaves. Rinse (use a vegetable cleaner if not organic), and dry with a lint-free towel or paper towel. Toss all ingredients, including sprouts, in a large bowl until sprouts are nicely coated with olive oil. Pour into glass baking dish in a single layer, spreading sprouts apart a bit (I used a 9×13, but you can use anything that will allow the sprouts to be in a single layer).
Roast until outer leaves start to brown and crisp, and a fork can pierce to center of sprout (about 40 minutes), stirring twice to turn sprouts over. Serve.